Effect of using Erythritol as a Sucrose Replacer in Making Spanish Muffins Incorporating Xanthan Gum

Food and Bioprocess Technology

Volumn 5, Issue 8, 2012, Pages 3203-3216

  Martínez Cervera, Sandra ^a   de la Hera, Esther ^b   Sanz, Teresa ^a   Gómez, Manuel ^b   Salvador, Ana ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b UNIVERSITY OF VALLADOLID   (Spain)

Author keywords

Erythritol; Muffins; Sucrose; Sweeteners; Texture; Xanthan gum

Indexed keywords

AIR BUBBLES; BAKED PRODUCT; ERYTHRITOL; INSTRUMENTAL TEXTURE; LINEAR VISCOELASTIC; MUFFINS; SWEETENERS; VISCOELASTIC FUNCTIONS; WEIGHT LOSS; XANTHAN GUM;

FERMENTATION; HARDNESS; TEXTURES;

SUGAR (SUCROSE);

EID: 84867664124     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0734-0     Document Type: Article

References (32)

1. Abd Ghani, M. B., Che Man, Y. B., Ali, A. B., & Mat Hashim, D. B. (1999). Differential scanning calorimetry: gelatinisation of sago starch in the presence of sucrose and sodium chloride. Journal of the Science of Food and Agriculture, 79, 2001-2009.
2. Akesowan, A. (2009). Quality of reduced-fat chiffon cakes prepared with erythritol-sucralose as replacement for sugar. Pakistan Journal of Nutrition, 8(9), 1383-1386.
3. Ashwini, A., Jyotsna, R., & Indrani, D. (2009). Effect of hydrocolloids and emulsifiers on the rheological, microstructural and quality characteristics of eggless cake. Food Hydrocolloids, 23, 700-707.
4. Baeva, M. R., Terzieva, V. V., & Panchev, I. N. (2003). Structural development of sucrose-sweetened and sucrose-free sponge cakes during baking. Nahrung/Food, 47(3), 154-160.
5. Barndt, R. L., & Antenucci, R. N. (1993). Fat and calorie modified bakery products. In R. Khan (Ed.), Low-calorie foods and food ingredients (pp. 106-137). London, UK: Blackie Academic and Professional.
6. Bath, D. E., Shelke, K., & Hoseney, R. C. (1992). Fat replacers in high-ratio layer cakes. Cereal Foods World, 37(7), 495-496. 498-500.
7. Beesley, P. M. (1995). Sugar functionality reviewed (pp. 87-89). Europe: Food Technology International.
8. Bodart, M., de Peñaranda, R., Deneyer, A., & Flamant, G. (2008). Photometry and colorimetry characterisation of materials in daylighting evaluation tools. Building and Environment, 43, 2046-2058.
9. Eliasson, A. C. (1992). A calorimetric investigation of the influence of sucrose on the gelatinization of starch. Carbohydrate Polymers, 18(2), 131-138.
10. Francis, F. J., & Clydesdale, F. M. (1975). Food colorimetry: theory and applications. Westport, Connecticut: The Avi.
11. Gómez, M., Ronda, F., Caballero, P. A., Blanco, C. A., & Rosel, C. M. (2007). Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes. Food Hydrocolloids, 21, 167-173.
12. Gómez, M., Ruiz-Paris, E., Oliete, B., & Pando, V. (2010). Modelling of texture evolution of cakes during storage. Journal of Texture Studies, 41, 17-33.
13. Goossens, J., & Roeper, H. (1994). Erythritol: a new sweetener. Food Science & Technology Today, 8(3), 144-148.
14. Haji, F. (2009). Erythritol: a natural innovation. Agro Food Industry Hi-tech, 20(3), 36-37.
15. Kamel, B. S., & Rasper, V. F. (1988). Effects of emulsifiers, sorbitol, polydextrose and crystalline cellulose on the texture of reduced-calorie cakes. Journal of Texture Studies, 19(3), 307-320.
16. Khalil, A. H. (1998). The influence of carbohydrate-based fat replacers and with and without emulsifiers on the quality characteristics of low fat cake. Plant Foods for Human Nutrition, 52, 299-313.
17. Khouryieh, H. A., Aramouni, F. M., & Herald, T. J. (2005). Physical and sensory characteristics of no-sugar-added / low-fat muffin. Journal of Food Quality, 28(5-6), 439-451.
18. Kim, C. S., & Walker, C. E. (1992). Interactions between starches, sugars, and emulsifiers in high-ratio cake model system. Cereal Chemistry, 69, 206-212.
19. Kissell, L. T., & Bean, M. M. (1978). AACC Technical Committee Report: development of a method for angel food cake. Cereal Foods World, 23(3), 136-142.
20. Lin, S. D., Hwang, C. F., & Yeh, C. H. (2003). Physical and sensory characteristics of chiffon cake prepared with erythritol as replacement for sucrose. Journal of Food Science, 68(6), 2107-2110.
21. Miller, R. A., & Hoseney, R. C. (1993). The role of xanthan gum in white layer cakes. Cereal Chemistry, 70(5), 585-588.
22. Multon, J. L. (1999). Aditivos y auxiliares de fabricación en las Industrias Agroalimentarias. Zaragoza: Acribia.
23. Ngo, W. H., & Taranto, M. V. (1986). Effect of sucrose level on the rheological properties of cake batters. Cereal Foods World, 31(4), 317-322.
24. Noda, K., Nakayama, K., & Oku, T. (1994). Serum glucose and insulin levels and erythritol balance after oral administration of erythritol in healthy subjects. European Journal of Clinical Nutrition, 48, 286-292.
25. Oku, T., & Noda, K. (1990). Influence of chronic ingestion of newly developed sweetener erythritol on growth and gastrointestinal function of the rats. Nutrition Research, 10(10), 987-996.
26. Olinger, P. M., & Velasco, V. S. (1996). Opportunities and advantages of sugar replacement. Cereal Foods World, 41(3), 110-113. 116-117.
27. Ronda, F., Gómez, M., Blanco, C. A., & Caballero, P. A. (2005). Effects of polyols and nondigestible oligosaccharides on the quality of sugar-free sponge cakes. Food Chemistry, 90(4), 549-555.
28. Ronda, F., Gómez, M., Caballero, P. A., Oliete, B., & Blanco, C. A. (2009). Improvement of quality of gluten-free layer cakes. Food Science and Technology International, 15(2), 193-202.
29. Shelke, K., Faubion, J. M., & Hoseney, R. C. (1990). The dynamics of cake baking as studied by a combination of viscometry and electrical resistance oven heating. Cereal Chemistry, 67(6), 575-580.
30. Tetzloff, W., Dauchy, F., Medimagh, S., Carr, D., & Bär, A. (1996). Tolerance to subchronic, high-dose ingestion of erythritol in human volunteers. Regulatory Toxicology and Pharmacology, 24, S286-295.
31. Turabi, E., Sumnu, G., & Sahin, S. (2008). Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend. Food Hydrocolloids, 22, 305-312.
32. Wootton, M., & Bamunuarachchi, A. (1980). Application of differential scanning calorimetry to starch gelatinisation. III. Effect of sucrose and sodium chloride. Starch/Stärke, 32, 126-129.